Teriyaki Roast Chicken

In Kuala Lumpur, there is a supermarket called Isetan in KLCC (the mall underneath the Twin Towers) and they used to have a wonderful rotisserie. You could buy roast chicken marinated in wonderful flavours – lemony, spicy, but my favourite has always been the Teriyaki Chicken. We would have it with a side of salad and yummy freshly baked bread. You can use ready-made teriyaki sauce, of course, but I do find that I like my sauce slightly stronger in its ginger and garlic undertones and less sugary than what you find in store-bought sauces.

Serve it with rice, potatoes or even noodles! I like to slice the breast meat and place it in between 2 slices of thick fluffy white bread with some salad vegetables and drench it with some more teriyaki sauce and kewpie mayonaise for a Japanese-inspired sandwich!

Ingredients:

Preparation:

Preheat the oven to 180 degrees C.

Prepare the chicken: season the cavity of the chicken with a pinch of salt and pepper, and add the cloves of garlic and ginger slice into the cavity.

Place the chicken in the roasting tray, and pour the teriyaki sauce all over the chicken to marinade. Tuck the wings under the chicken, and fold the legs into the flap of skin at the edge of the cavity to close it. (or truss with kitchen string)

Once the oven is hot enough, place the chicken in the oven and cook for at least an hour to an hour 30 minutes (all depends on the size of the chicken. But make sure it’s cooked thoroughly!) Baste continually every 20 minutes (so the skin will colour and stays nice and dark)

Remove from the oven and leave to rest for 15 minutes, before you start carving the chicken.